Rich Chicken Stock
Prep Time
Makes
Cooking Mode
4 lbs chicken thighs and/or drumsticks, bone-in, skin-on
1 large onion, peeled and halved
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 parsnip, peeled, cut into chunks
1 tbsp coarsely chopped parsley stems (approx. 6 to 8 stems)
1 sprig fresh thyme
1 tsp black peppercorns, lightly crushed
2 bay leaves, torn or crumbled
1 tsp salt
4 lbs chicken thighs and/or drumsticks, bone-in, skin-on
1 large onion, peeled and halved
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 parsnip, peeled, cut into chunks
1 tbsp coarsely chopped parsley stems (approx. 6 to 8 stems)
1 sprig fresh thyme
1 tsp black peppercorns, lightly crushed
2 bay leaves, torn or crumbled
1 tsp salt
Directions
1Rinse chicken with cold water and place in a 16-cup (4 L) saucepan or stockpot. Add 12 cups (3 L) cold water and slowly bring to a boil over medium heat. Add onion, carrot, celery and parsnip. Reduce heat to low and simmer. For a clear stock, use a ladle to skim the foam that rises to the surface. Continue to skim occasionally, as needed.
2Place parsley stems, thyme, black peppercorns and bay leaves in the centre of a 5 x 5-in. (12 x 12-cm) piece of cheesecloth. Tie into a pouch with kitchen twine, leaving one end of the string long enough to tie to the handle of the saucepan. Stir in salt. Simmer stock uncovered, with spice bundle immersed, for 3 hours, occasionally skimming the top.
3Use a slotted spoon to remove chicken, vegetables and spice bundle to a fine-mesh strainer set over a large bowl. Pour stock through and allow to drain (don’t press down on the solids as this can make the broth cloudy).
4If using right away, skim fat with a ladle or dip a paper towel along the surface to absorb it and then discard. To cool, place the bowl of strained stock in a larger container filled with ice water. Stir to help release heat, then refrigerate. Remove the hardened layer of fat with a spoon or spatula. Otherwise, stock can be refrigerated for up to 3 days.
Tips
1
Homemade chicken stock is nutritious, tasty and incredibly versatile. It adds that special homemade warmth to just about any soup. For this classic, we used a mix of chicken thighs and drumsticks, but any combo of chicken, including wings, will work.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
